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Someone recently asked what you could do with gooseberries. Although I enjoy picking up some gooseberries every Summer I realized that I have never really done anything with them other than just snack on them. Given that gooseberries are tart the recipes that were coming to mind were rhubarb recipes as rhubarb is similarly tart. While going through my rhubarb recipes I came across the rhubarb crumb cake that I had made a while ago and really enjoyed. I figured that gooseberries would work just as well as rhubarb in the crumb cake and I pretty much just did a straight swap and used the recipe as is. This crumb cake recipe may be a bit long but it is pretty straight forward and easy. The gooseberry crumb cake turned out very nicely! The tart gooseberries went really well in the sweet crumb cake and I liked the bit of texture that the seeds provided. Of course a melting scoop of vanilla ice cream went really well with a warm slice of gooseberry crumb cake.

Directions:
1. Rinse the gooseberries and toss with the sugar, cornstarch and ginger to coat.
2. Mix the brown sugar, sugar, cinnamon, ginger, salt and butter in a large bowl.
3. Mix in the flour.
4. Mix the sour cream, egg, egg yolk and vanilla in a bowl.
5. Mix the flour, sugar, baking soda, baking powder and salt in a bowl.
6. Add the butter to the flour mixture and mix in the sour cream mixture 1/3 at a time mixing in between.
7. Pour all but 1/2 cup of the batter into a greased 8x8 inch baking dish followed by the gooseberry mixture and the remaining batter.
8. Break the topping into big crumbs with your hands and sprinkle onto the cake.
9. Bake in a preheated 325F oven until a toothpick pushed into the center comes out clean, about 50 minutes.

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comments:

Goodeberries are lovely and delicate, but the skin is really too hard for me. When I was little, the gooseberry bush was always left alone, and most of them did not get eaten, a shame really... The crumb cake is a great idea really :)

Gooseberries bring me back some childhood souvenirs... but I have never eaten them in a dessert. It was a good idea to have substituted rhubarb for gooseberry in that crumb cake recipe. It looks delish!

Thats a good idea. I made a cobbler following a blueberry cobbler recipe and I think it was meant for sweeter berries bcause there was lemon and lemon zest and the gooseberries were too tart for that zest so good idea to subsitute for a tart food as well. I am bookmarking this in case they give them to me again. That would probably be good with currants, too.

Many people do not even know what gooseberries look like. Did you use the green tart ones or the ripened version that redden? It is a bit late for the green ones to be fresh. In canada they may be that much later than the -below the I70 interstate line. in the US. I also notice you are using a very nice camera, a canon eos 5d mark II to get very superb photographs.

Oh Kevin, once again, you're cooking with the same food I am on the same day. I just pulled a gooseberry galette out of the oven. An improptu creation I made based on a pie recipe. I still have more gooseberries (which I froze. hopefully they will be ok) with which I can make your crumb cake next time!! Thank you!Wish I could send you a picture of the galette - funnily, the green gooseberries turn red when they're baked.

Have you picked gooseberries recently? Lots available right now at Whittamores Farm - easily picking.

This is very good! I just found there were a bit much crumbs for my taste. Will reduce the topping next time. I did not have cornstarch, and I used half gooseberries (1 cup gooseberries, 1 cub rhubarb), but I think the natural gelling properties (pectin?) in the tart berries made it just fine. Got eaten up.

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About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.